Perfect Smoked Lamb Chops

Total Time: 8 hrs 40 mins Preparation Time: 40 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 4 (18 -20 ounce) lamb loin chops (bone-in...looks like a porterhouse steak. cut at 2 inch thickness and will weigh 18-20 oz each)
• 1 gallon water, for 4 chops use
• 1/2 cup kosher salt
• 1/2 cup granulated sugar
• 1 tablespoon peppercorn
• 1/4 cup brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon chili powder
• 2 teaspoons kosher salt
• 1 teaspoon cumin
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika

Recipe

• 1 start your work at least 8 hours before you want to eat.
• 2 brine the meat. in a bowl or pot large enough to hold chops and 1 gallon of water, combine brine ingredients. start with 2 cups of hot water to dissolve salt and sugar. after salt & sugar are completely dissolved, add more cold water and some ice to bring volume to 1 gallon. make sure the brine solution is cold and add chops -- they should be completely submerged. cover and refrigerate for 6-8 hours.
• 3 smoke the chops. smoking methods can vary. i use a barrel-smoker with an external firebox. other methods will work, but be sure your temperature stays in the range of 175-200 f and never expose the chops to direct heat . when fire/smoke is ready, remove lamb from brine and pat dry with paper towel. place in smoker. use hickory, mesquite or apple wood (or combinations), smoke for 1 hour. at this point, the chops can be cooked or reserved in refrigerator for several hours.
• 4 cook the chops. just before cooking, apply about 1 tablespoon of the rub to both sides. grill on direct heat. this will take about 30 minutes. be prepared to move the chops to indirect heat for a while of they are getting too brown prior to being done. cook to an internal temperature of 140°f remove from grill and rest 5 minutes before serving. meat will be pink and very juicy -- don't worry about the pink! as long as you achieve a temperature of 140 in the thickest part of the chop, it's safe to eat (the trichinosis bug dies at 137 f). if you prefer a more well-done chop, cook to 150 before removing from heat.
• 5 but, in my opinion, at that temperature, you've just wasted a day's work.